No-Brainer Brown Rice

If you've ever tried to cook brown rice, you've probably realized that it has little to do with its easy-cooking white cousin. The brown stuff – while far healthier, chewier, and nuttier – is notoriously difficult to cook, easily dissolving into a gluey mess scattered with seemingly uncooked grains.

After a few sad attempts on the stovetop, I took a cue from Food Network's resident rocket scientist, Alton Brown, and moved the party to the oven.